Air Fryer Salmon Patties
These beautifully golden, crispy-on-the-outside, tender-on-the-inside salmon patties come together with simple pantry staples and a can of salmon, all in under 20 minutes in the air fryer.
Equipment
- Air fryer - Basket-style or oven-style, at least 5-quart capacity
- Large mixing bowl
- Kitchen scale - Optional but helpful for consistent patty sizing
- Fork or potato masher - For flaking the salmon
- 1/3-cup measuring cup or ice cream scoop - For even portioning
- Silicone spatula
- Meat thermometer - To check doneness
- Small bowl - For mixing sauce if desired
- Tongs or flat spatula - For flipping
Ingredients
- 2 cans canned pink salmon - 14.75 oz / 418g each, drained, bones and skin removed
- 1 large egg - beaten
- 3 tablespoons mayonnaise - 45g
- 1/3 cup panko breadcrumbs - 30g
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon Dijon mustard - 5ml
- 1 teaspoon dried dill - or 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley - 8g, finely chopped
- Olive oil cooking spray
For Serving
- Lemon wedges - optional
- Tartar sauce - optional, for serving
- Remoulade sauce - optional, for serving
- Mixed greens - optional, for serving
- Slider buns - optional, for serving
- Avocado - optional, for serving
Instructions
- Drain the canned salmon in a fine-mesh strainer, pressing gently to remove excess liquid. Transfer to a mixing bowl, remove any large bones or skin, and flake thoroughly with a fork.
- Add the beaten egg, mayonnaise, lemon juice, and Dijon mustard to the salmon. Stir gently to combine, then add panko, dill, garlic powder, onion powder, salt, pepper, and parsley. Mix until just combined.
- Cover the bowl and refrigerate the mixture for at least 10 to 15 minutes to firm it up, making the patties easier to shape.
- Use a 1/3-cup measuring cup or cookie scoop to portion the mixture into 6 equal amounts. Form each portion into a disc about 1 inch thick.
- Preheat the air fryer to 390°F (200°C) for 3 to 5 minutes. Lightly spray the basket with olive oil cooking spray.
- Place patties in a single layer in the basket, leaving space between them. Lightly spray tops with oil. Air fry at 390°F (200°C) for 8 to 10 minutes, flipping halfway through and spraying again after flipping, until golden brown and internal temperature reaches 160°F (71°C).
- Transfer patties to a plate and let rest for 2 to 3 minutes before serving. Serve warm with lemon wedges, tartar sauce, or remoulade.
Notes
- Drain thoroughly: Press the canned salmon firmly in the strainer to remove as much moisture as possible—excess liquid is the most common cause of patties falling apart.
- Don't skip the chill: Refrigerating the mixture for at least 10 minutes makes the patties easier to form and prevents crumbling during cooking.
- Use panko for crunch: Panko breadcrumbs create a noticeably crispier, airier crust than regular breadcrumbs.
- Avoid overcrowding: Leave space between patties in the air fryer basket so hot air can circulate properly for even crisping. Cook in batches if needed.
- Check internal temperature: The patties may look done on the outside before the egg is fully cooked. Use an instant-read thermometer to confirm 160°F (71°C).
- Storage: Store cooked patties in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 2 to 3 months.
- Reheating: Reheat in the air fryer at 360°F (180°C) for 3 to 4 minutes to restore crispiness. Microwaving will soften the exterior.
- Make ahead: Form the patties up to 24 hours in advance and refrigerate uncooked until ready to air fry. Cooked patties also work great for meal prep.
- Gluten-free option: Replace panko with an equal amount of almond flour or certified gluten-free breadcrumbs.
- Fresh salmon substitute: Use leftover cooked fresh salmon fillet, flaked finely, in place of canned salmon.